Just something whacky to get you thinking. At least it got me pulling apart my hair, and now, I'm half bald.

Tuesday, November 04, 2008

Mom's Gujarati Kadhi

This is the recipe for Gujarati Kadhi; the way my mom makes it. I have started liking this dish off late. Kadhi is usually accompanied by Khidchi but we have it as-is or with Steamed Rice or Steamed Jeera Rice.

Ingredients:

Green Chillies:

2, sliced lengthwise and de-seeded

Dahi:

1 - 1 1/2 cups

Besan(Gram Flour):

2 - 3 Tbsp

Ginger Paste:

2 tsp

Kadi Patta:

Leaves of 4-5 sticks

Water:

(1/2 + 1/2 + 3) cups = 4 cups(960 ml)

Jeera(Cumin Seeds):

2 tsp

Vegetable Oil(or Butter or Ghee):

1 1/2 Tbsp

Hing(Compounded Asafoetida) powder:

1/2 tsp

Salt:

To taste(or 3/4 - 1 tsp)

Jaggery:

2 - 2 1/2 Tbsp

Fresh Corriander leaves:

A fistful(for seasoning)

Sugar:

1 1/2 tsp

Procedure:

Add Besan to dahi. Add ginger paste to it.

Add 1/2 cup water to the above mixture and it in mix with a mandhiani(apparatus used to make buttermilk from curds). When mixed well, add remaining water and wash the mandhiani.

Saute chillies, kadi patta, hing and jeera in the oil.

Make sure gas is on medium.

Add the flour & curds liquid to the above and add the remaining water to it to adjust the kadhi's consistency. The mixture will thicken on cooking because of the gram flour(besan). Keep stirring the mixture to prevent sticking at the base.

When the kadhi starts to boil, reduce the flame to slow and keep cooking for about 20 mins more. It is done when kadhi doesn't spill over when the flame's intensity in increased. Cook it sufficiently well or else kadhi will remain uncooked and will taste bad.

Now, add the jaggery to it and stir in till dissolved. Add jaggery ONLY after the besan is cooked well.